Gluten Free Blackberry Eaton Mess

Gluten Free Lemon Blackberry Eton Mess Recipe

Eton Mess is one of those naturally gluten free desserts I just can’t get enough of. Crushed meringue, whipped cream, fresh berries – what’s not to love?

A traditional English dessert named for the esteemed British boarding school that has educated generations of aristocracy – including new father, Prince William. It seemed to me a nice way to commemorate a royal baby to serve up a little Eton Mess. Welcome to the world little Prince George Alexander Louis of Cambridge! The little guy has been born wanting for nothing except perhaps a last name.

For the meringue portion of this recipe I tried a different method than usual – before going to bed I whipped up my egg whites (from organic, pastured eggs such as Nature’s Yoke) with sugar and vanilla, placed the cookies in a preheated oven which I turned off and let them sit in there all night. I will never make meringues any other way again.

I replaced the traditional strawberries with big, fat, juicy blackberries and stirred some lemon curd into the whipped cream to brighten the whole dish. You could make your own lemon curd with the yolks from the eggs but I took the lazy way out and used store bought – make sure the brand you choose is gluten free (I used Dickinson’s.)

You can serve this Gluten Free Lemon Blackberry Eton Mess recipe in a serving bowl, individual dessert dishes, or for a fun and casual presentation, in jars.

Gluten Free Lemon Blackberry Eton Mess

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Gluten Free Blackberry Eaton Mess
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Gluten Free Lemon Blackberry Eton Mess Recipe

Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 683kcal
Author: Carol Kicinski

Ingredients

  • 4 large organic pastured egg whites
  • 1/8 teaspoon cream of tartar
  • ¼ teaspoon kosher salt
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 10 ounces lemon curd
  • 2 pints blackberries or any berries you like

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats.
  • Place the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whip attachment. Beat on medium speed until the egg whites get foamy. With the mixer running, gradually add half the sugar. Turn the mixer off, add the vanilla, turn the mixer to high speed and beat until the mixture begins to form very soft peaks. Gradually add the remaining sugar. Continue to beat on high speed until the mixture forms glossy, stiff peaks.
  • Spoon or pipe tablespoonfuls of the mixture onto the prepared baking sheets about 1 inch apart. (The meringues do not need to be pretty as they are going to be crushed up.) Place in the preheated oven, close the oven door, and turn off the heat. Let sit in the oven undisturbed at least 8 hours or overnight. The cookies should be crisp and dry.
  • Whip the cream with the powdered sugar. Place the lemon curd in a mixing bowl and whisk it to lighten it up. Add ¼ of the whipped cream to the lemon curd and whisk. Fold in the remaining cream.
  • Crumble the meringues roughly so that you have some larger pieces for texture plus some finer pieces.
  • To assemble start with a layer of the lemon whipped cream, top with some crumbled meringues and then some berries. Repeat the layers.
  • Can be eaten immediately or chill for a few hours until ready to serve.

Nutrition

Nutrition Facts
Gluten Free Lemon Blackberry Eton Mess Recipe
Amount Per Serving
Calories 683 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 21g105%
Cholesterol 217mg72%
Sodium 312mg13%
Potassium 365mg10%
Carbohydrates 82g27%
Fiber 8g32%
Sugar 72g80%
Protein 8g16%
Vitamin A 1660IU33%
Vitamin C 33.6mg41%
Calcium 114mg11%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Blackberries British Corn Free Eggs Eton Mess Lemon Meringue Nature's Yoke
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  1. Artisan Bistro
    July 29, 2013

    This look amazing. Add this to our must make list this week

    1. CarolKicinski
      August 6, 2013

      Thanks!

  2. InTolerant Chef
    July 30, 2013

    Such a delicious recipe and gorgeous presentation too! Yummo!

  3. InTolerant Chef
    July 30, 2013

    I haven’t been able to post a comment on your blog for months, but I have read each and every post. Just thought I’d give it one more try and it worked! Yay!

    1. CarolKicinski
      August 6, 2013

      Yay! I am concerned as to why you couldn’t comment but happy you can now! Thanks so much for letting me know.

  4. Sasha
    August 15, 2013

    Oh that looks amazing! Looks great and probably is too! Something refreshing to eat in the morning before a workout or after! Oh just can’t wait to try this out!

  5. CarolKicinski
    August 25, 2013

    I had it for breakfast the other day – loved it! Enjoy.

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